Mastic Ice Cream (Kaimaki)
Ingredients
- 333.3 mlWhole milk (fresh)
- 166.7 mlCream (liquid)
- 100 gWhite sugar (granulated)
- 13.3 gCorn starch (sifted)
- 20 gRoasted salted pistachio (crushed for garnish)
- 2 gChios Mastic (tears) (ground into a fine powder with a pinch of sugar)
- 6.7 gSalep powder (pure powder)
Method
A white, dense, and elastic ice cream that resists under the spoon. Its resinous pine-sap aroma brings a unique woody freshness that cuts through the richness of whole milk.
- 1
In a heavy-bottomed saucepan, mix the whole milk, cream, white sugar, and powdered mastic. Heat over medium heat without boiling, until the sugar is completely dissolved.
- 2
Dissolve the cornstarch and salep powder in a small bowl with three tablespoons of cold milk taken from the preparation. Pour this mixture into the hot saucepan while stirring vigorously.
- 3
Continue cooking over low heat. The preparation should thicken until it coats the back of a spoon and becomes slightly elastic. Remove from heat as soon as the consistency becomes velvety.
- 4
Allow to cool to room temperature, then place in the refrigerator for at least 4 hours. The mixture must be perfectly cold before churning to develop its texture.
- 5
Pour the mixture into your ice cream maker. Churn until the ice cream is set. Fold in the crushed roasted pistachios at the end of the cycle or use them as a garnish when serving.
Frequently asked questions
How do you get this dish right?
- Grind the mastic tears with a pinch of sugar to prevent them from clumping into a paste.
- If you don't have salep, cornstarch helps but won't provide the perfect elasticity; don't overheat to maintain suppleness.
How long does this dish keep?
Store in the freezer in an airtight container. Take it out 10 minutes before serving to regain its suppleness.
